When it comes to Christmas dinner, one dish that should never be overlooked is the delicious roast potato. As someone who knows the importance of a stress-free holiday feast, I’ve got an easy to cook recipe for you. Mary Berry’s roast potatoes are delicious, at the same time incredibly convenient. If you want to get ahead and minimize Christmas Day chaos, you can half-roast these potatoes the day before. On the big day itself, simply pop them back into a hot oven for a quick 20-minute finish. Let me take you through this tried-and-tested recipe.
Mary Berry Roast Potatoes Recipe Overview:
Discover the ultimate roast potato recipe by Mary Berry. A perfect holiday feast. Crispy, golden and prepared in advance for stress-free celebrations.
Cooking Time: 1 hour and 20 minutes
Serves: 8
Tools and Equipment:
- Large Pan: For parboiling the potatoes.
- Colander: To drain and fluff up the parboiled potatoes.
- Large Roasting Tin: For roasting the potatoes.
- Spoon: To coat the potatoes with goose fat.
- Oven: Preheat to 220°C (200°C for fan ovens, Gas Mark 7).
Ingredients:
- 4-5 tbsp goose fat
- 2.5 kg old potatoes (desirée, king edward, or maris piper), peeled
- Salt taste wise
Instructions:
- Preheat the Oven: Start by preheating your oven to 220°C (200°C for fan ovens, Gas Mark 7). This step is essential to ensure your roast potatoes get perfectly crispy.
- Prepare the Potatoes: Cut your peeled potatoes into even-sized pieces and place them in a large pan. Add a pinch of salt, cover the potatoes with cold water and bring them to a boil. Parboil them for about 5 minutes. Then drain the potatoes thoroughly in a colander. Give the colander a gentle shake to fluff up the edges of the potatoes. This process will help them get that irresistible crispy texture.
- Heat the Goose Fat: In a large roasting tin, place the goose fat and put it in the preheated oven. Allow the fat to heat up until it’s piping hot.
- Coat the Potatoes: Carefully add the drained potatoes to the hot goose fat in the roasting tin. Use a spoon to spoon the hot fat over the potatoes. Ensure the potatoes are thoroughly coated. Give the tin a gentle shake to prevent any sticking.
- Roast to Perfection: Roast the potatoes for about an hour, but the cooking time may vary depending on the size of your potatoes. Be sure to turn them from time to time to ensure even browning. You’re aiming for that beautiful golden and crisp exterior.
- Serve with a Pinch of Salt: Just before serving, sprinkle your roast potatoes with a pinch of salt. This final touch enhances the flavor and seasoning of the dish.
Also Try: Mary Berry’s Festive Red Cabbage Recipe: A Holiday Must-Have!
Nutritional Value (Per Serving):
Calories: 280 kcal
Carbohydrates: 38g
Protein: 3g
Fat: 13g
Fiber: 3g
Sugar: 1g
FAQs:
Can I use a different type of fat?
Absolutely! While goose fat is traditional and adds a wonderful flavor, you can use duck fat, vegetable oil, or even olive oil for a different twist.
Do I need to peel the potatoes?
Peeling the potatoes is a matter of personal preference. You can leave the skins on for a rustic touch if you like.
Can I make these roast potatoes ahead of time?
Yes, as mentioned in the introduction, you can half-roast the potatoes the day before. On Christmas Day, re-roast them for about 20 minutes to finish them off.
What can I serve these roast potatoes with?
They’re the perfect side dish for your Christmas roast, but they also go wonderfully with chicken, lamb, or even a vegetarian meal.
How do I store leftovers?
Store any leftover r in an airtight container. Keep it in the fridge for up to 2-3 days. Before serving, reheat the leftovers in the oven to regain their crispiness.
Conclusion:
Mary Berry’s roast potatoes are a Christmas dinner game-changer. With the ability to prepare them in advance, you can enjoy stress-free festivities and still serve up crispy, golden perfection. So, go ahead and give this recipe a try – your guests will thank you for it!
Roast Potatoes Recipe Mary Berry
Equipment
- Large Pan
- Colander
- Large Roasting Tin
- Spoon
- Oven
Ingredients
- 4-5 tbsp goose fat
- 2.5 kg old potatoes desirée, king edward, or maris piper, peeled
- Salt taste wise
Instructions
- Preheat the Oven: Start by preheating your oven to 220°C (200°C for fan ovens, Gas Mark 7). This step is essential to ensure your roast potatoes get perfectly crispy.
- Prepare the Potatoes: Cut your peeled potatoes into even-sized pieces and place them in a large pan. Add a pinch of salt, cover the potatoes with cold water and bring them to a boil. Parboil them for about 5 minutes. Then drain the potatoes thoroughly in a colander. Give the colander a gentle shake to fluff up the edges of the potatoes.This process will help them get that irresistible crispy texture.
- Heat the Goose Fat: In a large roasting tin, place the goose fat and put it in the preheated oven. Allow the fat to heat up until it’s piping hot.
- Coat the Potatoes: Carefully add the drained potatoes to the hot goose fat in the roasting tin. Use a spoon to spoon the hot fat over the potatoes. Ensure the potatoes are thoroughly coated. Give the tin a gentle shake to prevent any sticking.
- Roast to Perfection: Roast the potatoes for about an hour, but the cooking time may vary depending on the size of your potatoes. Be sure to turn them from time to time to ensure even browning. You’re aiming for that beautiful golden and crisp exterior.
- Serve with a Pinch of Salt: Just before serving, sprinkle your roast potatoes with a pinch of salt. This final touch enhances the flavor and seasoning of the dish.